Name: Not My Grandmother’s Braciole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 400 grams Vital Wheat Gluten; 15 ounces Lentils (can); 1 Onion, peeled quartered; .5 cups Butter or Olive oil; 1.25 cup Water; 1 teaspoon Salt; 8 ounces Crushed Saltines; 12 ounces Mozzarella Grated; 2 cups Tomato Sauce

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Not My Grandmother’s Braciole

Difficulty: Medium Prep Time 30 min Cook Time 120 min Total Time 2 hrs 30 mins

Servings: 8

Ingredients

Servings

400 grams Vital Wheat Gluten
15 ounces Lentils (can)
1 Onion, peeled quartered
0.5 cups Butter or Olive oil
1.25 cup Water
1 teaspoon Salt
8 ounces Crushed Saltines (Grandma would have used Progresso Italian Breadcrubms, but this is after all the REDNECK vegetarian :))
12 ounces Mozzarella Grated (By low moisture mozzarella and grate it yourself, avoid the additives in pre-grated cheese.)
2 cups Tomato Sauce

Instructions

Place gluten flour, lentils (rinsed and drained) and onion in food processor and blend until well combined.
Melt butter and add to water and pour into the food processor and continue to mix until sticky dough forms. Do not mix for more than 2-3 minutes. You do not want to over activate the gluten so that it will not easily roll.
Place about a half or two thirds of a cup of dough on parchment paper and roll until a quarter inch thick. Top with cracker crumb and mozzarella and roll short side and press into a log. Repeat with remaining seitain.
Fill a large pan with 1 inch of water and bring to boil. Carefully place your seitan rolls gently into the water and simmer for 60 minutes.
Next fry the seitan on two sides in hot oil.
Place browned rolls in a baking dish and pour tomato sauce on top. Bake in 400° oven for 60 minutes.